I love pig’s feet! If you like Vietnamese noodles, I’ve tried making bun bo hue which uses pig trotters as one of the many toppings and proteins in the noodle dish (including pig’s blood, banana flower, and lots of herbs). It’s a lot of ingredients, but often can be found in the Asian markets. You just need the patience to bring out the flavor in the soup and to cook the pigs feet until softened enough for eating.
My mom also likes to braise pigs feet with the red fermented bean curd ( 南乳). Sometimes she puts lotus roots in there too, but it’s only if you want something else besides the trotters. It’s similar to this dish below, but without the peanuts.
